Ingredients

• •1/2 cup ricotta cheese
• •2 large eggs, lightly beaten
• •2 Tablespoons minced fresh parsley leaves
• •2 medium garlic cloves, minced
• •1/2 teaspoon grated lemon zest
• •3 medium zucchini, scrubbed and ends trimmed (about 1 1/4 pounds)
• •salt and ground black pepper
• •1 3/4 cups plain bread crumbs
• •vegetable oil for pan-frying
• •lemon wedges

Directions

1. Combine the ricotta, eggs, parsley, garlic, and lemon zest in a large bowl.

2. Shred the zucchini on the large holes of a box grater. Wrap with a few paper towels or a kitchen towel and squeeze tightly to remove as much moisture as possible. Add the zucchini to the ricotta mixture, and season with salt and pepper. Stir well to combine, and add enough bread crumbs so that the mixture is no longer sticky – about 1 cup or so.

3. Spread the remaining bread crumbs on a plate.

4. Heat about 1/4 inch of oil in a large skillet over medium-high heat.

5. Take about 1/3 cup of the zucchini mixture and form into a 3-inch patty. Dredge both sides with the bread crumbs. Place the patty on a baking sheet or platter and repeat with the remaining zucchini mixture. You should have about 15 fritters. Preheat the oven to 200 degrees.

6. Dip the edge of a fritter in the oil. If it sizzles, the oil is ready. If at any point the oil starts to smoke, reduce the heat.

7. Add as many fritters as will fit comfortably in the pan. Cook about 4 minutes per side, until the bottoms are a rich golden brown, turning once.

8. Transfer the cooked fritters to a baking sheet and keep warm in the oven while you fry the remaining ones.

9. To serve, divide evenly among serving plates and serve with lemon wedges.

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